Scrumptious Steamed Grouper
Soft, tender fish that melts in your mouth covered with a delicate sauce. All chinese flavors combined to bring you a fresh dish.
Noble House Crab Shumai
These dumplings are juicy and flavorful, so they’re best served with just a little Chinese mustard and soy sauce for dipping.
Har Gow (Shrimp Dumplings)
Although these are some work, you’ll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I’ve included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.
Steamed Jelly Eggs
Common Cantonese dish well-known among all families. Its taste is fluffy and tender. This dish is simple and cheap. Both suitable for the old and kids. Try it — You can add what you like inside the eggs such as meat, shrimps, mushrooms or anything else.
Crab “soup Dumplings” (Dim Sum)
Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It’s amazing how they get it inside-out like that. I have just learned, from a cookbook called “Dim Sum and Other Chinese Street Food” by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven’t tried this recipe yet, but I don’t usually make my own dim sum, so I thought I’d go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming.
